Peanut-Hoisin Chicken Stir-Fry

Protein Plus

with Bok Choy and Peppers

10 min

Difficulty: 2/3

Asian

This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats juicy chicken. It's served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice, making it a delicious well-rounded meal. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken tenders • Sweet bell pepper • Basmati rice • Bok choy • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Peanuts

Utensils

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Ingredients

Chicken Breast Tenders

310 g

Basmati Rice

0.75 cup

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Hoisin Sauce

4 tbsp

Peanut Butter

1 unit(s)

Moo Shu Spice Blend

9 g

Seasoned Rice Vinegar

1 tbsp

Sugar

0.125 tsp

Butter

1 tbsp

Oil

1.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
Core, then cut pepper into 1/2-inch pieces.
Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

Heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1 min, stirring occasionally, until starting to soften.
Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
Remove from heat. Transfer veggies to a plate, then cover to keep warm.

To a small bowl, add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend, 1/8 (1/4 tsp) sugar and 1/2 cup (1 cup) warm water.
Season with salt and pepper, then whisk until smooth.

To the same pan (from step 3), add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.)
Cook for 4-6 min, stirring occasionally, until chicken is golden.
Add sauce to the pan. Bring to a boil.
Once boiling, reduce heat to medium-low.
Cook for 4-6 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.** Remove from heat.